Preheat oven to 160°C. Line 3 large baking trays with non-stick baking paper. Spread macadamias over 1 tray ensuring macadamias are no more than two nuts deep and roast until lightly toasted. When cooled, coarsely chop macadamias on a chopping board.

Sift flour and sugar into a large bowl. Add macadamias, rolled oats and coconut and stir to combine.

In a small jug, add boiling water, golden syrup and bicarbonate of soda. Once the mixture froths up, add butter and stir. Set aside to cool. Once cool, add butter mixture to the flour mixture, combining with a wooden spoon. Place two heaped teaspoons of mixture onto baking tray and use the back of a spoon to flatten slightly. Continue with mixture, spacing each biscuit 3cm apart. Bake for 20 minutes (or 15 minutes for chewy biscuits). Swap trays around halfway through cooking to ensure biscuits don’t cook unevenly. Leave on trays for 5 minutes before transferring to wire racks to cool. Store in an airtight container.